Soak the clams in salted water (use coarse salt) for a couple of hours to purge them (only use closed, whole clams). Change the water at least once.

In a skillet, heat a swirl of olive oil, add the shallot sliced into thin rings, a sprig of rosemary, half a garlic clove (germ removed) finely chopped (or leave it whole and remove later), and half the chili pepper chopped. Sauté gently with a splash of water to prevent the garlic from burning.

Add the yellow bell pepper, cut into thin strips about 2–2.5 inches (5–6 cm) long (so it wraps nicely around the pasta). Season with salt, let it cook for flavor, then cover and cook for 5 minutes (add a splash of warm water if it starts to stick). Uncover and let any excess liquid evaporate. Set aside, covered with plastic wrap.

In another skillet, heat a swirl of olive oil, a few parsley stems, and a garlic clove. When hot, add the clams (only closed, whole ones). Sauté briefly, then deglaze with vodka (or dry white wine). Let the alcohol evaporate, then add just under 1 cup of water. As the clams open, remove them (don’t wait for all to open at once). Remove the clams from their shells and place them in a bowl with their strained cooking liquid.

While the pasta cooks, in the skillet you’ll use to finish the pasta, heat a drizzle of olive oil, a garlic clove, and a few parsley stems. Let the garlic sizzle briefly, then use a fork to press the parsley stems. Remove the garlic and stems. Pour almost all the clam liquid into this skillet.

About 3 minutes before the pasta is done, transfer it to this skillet, reserving the cooking water. Let it absorb the clam liquid, then continue cooking, adding a little pasta water at a time and stirring occasionally. One minute before the pasta is done, add grated lemon zest, chopped parsley, and the clams with their remaining liquid. Mix well, drizzle with a little raw olive oil, and toss everything together. Don’t let it dry out too much!